Ice Cream

H. Douglas Goff is a Professor of Food Science at the University of Guelph, Canada. He has been teaching and conducting research in ice cream science and technology for more than 35 years.  Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin-Madison, USA.  He has over 35 years of experience working on the structural attributes of ice cream. Scott A. Rankin is a Professor of Food Science in the Department of Food Science at the University of Wisconsin-Madison, USA.  He brings 25 years of teaching and research experience with ice cream to the team.

• The Ice Cream Industry.- Composition and Formulations.- Mix Ingredients.- Flavoring and Coloring Materials.- Calculation of Ice Cream Mixes.- Mix Processing and Properties.- Freezing and Refrigeration.- Packaging, Hardening and Shipping.- Ice Cream Structure.- Shelf Life.- Soft-Frozen Dairy Desserts.- Novelty Products and Ice Cream Cakes.- Formulations for Specialty Products.- Non-Dairy Frozen Desserts.- Hygienic Considerations for Equipment and Facilities.- Microbiological Quality and Safety; Cleaning and Sanitizing Practices.- Analyzing Frozen Desserts.- Entrepreneurship, Retailing, Store Operations.